This can produce more than one dish as you can cook any size ham hock and use the cooked leftovers for a salad or sandwich, putting as much ham as you fancy in the soup
Bowl to soak peas
Plate to pop on top of bowl
Chopping board and knife
Uncooked ham hock or gammon joint
300g dried marrowfat peas
Salt and pepper
Optional creme fraiche
First cook the ham. Put sufficient water in the pressure cooker to reach the trivet, or rack if using and place the ham on it. Cook for 12 minutes per 450g on a high pressure setting.
Depressurise the pressure cooker, or allow it to depressure naturally. Allow the ham to cool and refrigerate.
Cutting the ham when completely cold from the fridge is much easier than when it’s warm so doing this the day before is useful.
Put the marrowfat peas into the bowl and cover with water so that there’s plenty of room for rehydration pop into the fridge with a plate on top to soak for 12 hours
Rinse the peas and add to the pressure cooker pan and cove ringing with sufficient water to allow for a 2 cm clearance above the peas. Cook for 20 minutes and allow the pressure cooker to decompress naturally or cook for 30 minutes and decompress either using the decompression setting, or carefully running cold water over the pan. Whilst the peas are cooking weigh out approximately 200g trimmed ham. Finding a fatty lump in soup is unpleasant so trim the fat off really well!
If the consistency is what you’re looking for then add the chopped ham and warm with the lid off. If it’s too thick you can dilute with a little stock.
Serve when the ham is thoroughly heated.
Taste for seasoning – I rarely add anything other than pepper as the ham introduces a salty taste of it’s own
If using add a swirl of creme fraichê to individual bowls.